title: Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysis.
abstract: In this investigation, the effect of NaCl, KCl and MgSO4 on bovine meat was studied, where the salts were used in standard marinades in 5.5% concentration. The effect of salts on secondary structure of the myofibrillar proteins, protein-water interactions, WHC, and sensory properties of the meat was followed by carrying out FTIR and NIR measurements, cooking loss and sensory analysis. The information obtained by spectroscopic analysis was integrated by using CPCA. This revealed that MgSO4 increased ratio of α-helices and CO and NH groups (followed by FTIR) that are involved in H-bonding with surrounding water molecules (followed by NIR). This was also supported by increased WHC. Conversely, KCl reduced WHC of meat and was correlated to non-hydrogenated CO and NH groups. Furthermore, the sensory analysis confirmed that MgSO4 was acceptable only when the share of this salt in the mixture was one third.
authors.affiliation: Nofima AS, Osloveien 1, N-1430 Aas, Norway; Institute of Mathematical Sciences and Technology, Norwegian University of Life Sciences, PO Box 5003, 1432 Aas, Norway. nebojsa.perisic@nofima.no
authors.forename: Nebojsa
authors.initials: N
authors.lastname: Perisic
authors.forename: Nils Kristian
authors.initials: NK
authors.lastname: Afseth
authors.forename: Ragni
authors.initials: R
authors.lastname: Ofstad
authors.forename: Bjørg
authors.initials: B
authors.lastname: Narum
authors.forename: Achim
authors.initials: A
authors.lastname: Kohler
mesh_terms: D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D004032:Diet; D006801:Humans; D006860:Hydrogen Bonding; D008278:Magnesium Sulfate; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000737:chemistry*; D009210:Myofibrils / Q000737:chemistry; D011189:Potassium Chloride; D017433:Protein Structure, Secondary; D012492:Salts; D017673:Sodium Chloride, Dietary; D017550:Spectroscopy, Fourier Transform Infrared; D013649:Taste; D014732:Vibration; D014867:Water / Q000737:chemistry
chemical_list: D009124:Muscle Proteins; D012492:Salts; D017673:Sodium Chloride, Dietary; D014867:Water; D011189:Potassium Chloride; D008278:Magnesium Sulfate
keywords: CPCA; FTIR; NIR; Salt substitution; WHC